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Italian Lemon Cake

This Italian lemon pound cake is a recipe that I'd had my eye on for a long time. I finally made it back in April! I skipped adding frosting but if you visit the original recipe it'll tell you how to make it. The glaze needed a lot more lemon juice than the recipe called for. I used 5 tablespoons of lemon juice and it was still very thick. The cake itself isn’t very lemony so you really do need either the glaze or the frosting to bring the lemon flavour to this recipe. I'm not complaining though, it was still really delicious! Italian Lemon Cake Adapted from My Recipe Confessions Makes 1 Cake Ingredients For the Cake 3 cups all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup butter, softened 2 cups sugar 3 large eggs 1/2 cup buttermilk 1/2 cup sour cream 4 tablespoons lemon juice 2 tablespoons lemon zest 1 teaspoon vanilla For the Glaze 1 1/2 cups powdered sugar 5+ tablespoons lemon juice Directions Preheat the oven to 325F. Grease and flour a bundt or cake p

Homemade Shake and Bake

This is a clever way to use stale pita (or other breads) instead of throwing them away. Adjust the seasonings to your tastes and use the mixture as a coating for chicken, pork, eggplant and other veggies.

Homemade Shake and Bake
Makes about 1 cup

  • 1 large whole wheat pita, stale, torn up
  • 1/4 teaspoon chipotle powder or cayenne to taste
  • 1 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon mustard powder
  • 1/4 teaspoon granulated garlic
  • salt and pepper
  1. In a food processor, pulse bread with spices until it's as course or fine as you like it.
  2. Store in a container or zipper bag in the freezer.


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